Grilled halloumi and shishito skewers
Recipe from Hetty Lui McKinnon · original post · full recipe on hettymckinnon.com
Chewy grilled halloumi threaded with blistered shishito peppers, brushed with a sweet and smoky hoisin glaze.
Ingredients
- halloumi — drained500 g
- shishito peppers125 g
- extra virgin olive oil — divided30 ml
- hoisin sauce30 ml
- maple syrup15 ml
- smoked paprika — ½ tsp1.3 g
- red pepper flakes0.5 tsp
- onion powder0.5 tsp
- garlic powder0.5 tsp
Method
- Soak 4 to 5 bamboo skewers in water for 30 minutes.
- To make the sauce, combine the hoisin, maple syrup, smoked paprika, chilli flakes, onion powder, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon of the olive oil in a bowl. Set aside.
- Slice each halloumi block in half through the natural fold so you have 2 slabs from each block, then slice each slab into 4 long pieces (similar in size to the shishito) - 16 pieces in total.
- Thread the halloumi and shishito alternately onto the skewers, 4 of each per skewer.
- Heat the grill (broiler) to medium high, about 200°C / 400°F. Line a baking sheet with parchment paper, lay the skewers on it and drizzle both sides with a little olive oil. Grill until blistered in parts, 4 to 5 minutes, then carefully flip and grill the other side for 4 to 5 minutes. (Or cook on a barbecue.)
- Immediately brush both sides of each skewer with the sweet and smoky sauce. Leave for 2 minutes before serving.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
Grilled tofu and shishito skewers
- 450 g Extra-firm tofu instead of halloumi
Press the tofu for 15 minutes, cut it into thick batons and brush with oil; grill for 5 to 6 minutes a side until golden before glazing.
Gluten-free
- 30 ml Gluten-free hoisin sauce instead of hoisin sauce
No change to the cooking; make the glaze with the gluten-free hoisin.
Dairy-free
Grilled tofu and shishito skewers
- 450 g Extra-firm tofu instead of halloumi
Press the tofu for 15 minutes, cut it into thick batons and brush with oil; grill for 5 to 6 minutes a side until golden before glazing.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- halloumi · 500 g
- shishito peppers · 125 g
- extra virgin olive oil · 30 ml
- hoisin sauce · 30 ml
- maple syrup · 15 ml
- smoked paprika · 1.3 g
- red pepper flakes · 0.5 tsp
- onion powder · 0.5 tsp
- garlic powder · 0.5 tsp